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goose With Black Sauce


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Goose with black sauce. Do the same with taking out the intestines and feathers. Slice it, put it into a pot, pour blood, wine, vinegar and boiled meat's water onto it and add bread, and if you have no meat water, regular water shall do. Cook them together, but don't add salt, add salt once it starts to boil. When boiling the meat, slice onions, add carnation, black pepper, then serve it like I told you to.

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